For the Pickling Liquid: Heat a dry, nonstick pan and toss in coriander, peppercorns and cardamom. Heat for 30 seconds and pour the seeds into a large saucepan. Add water, vinegar, sugar, ginger and garlic. Set heat to high and boil for 10-20 seconds, stirring. Let cool. Move to refrigerator.
Prep: Preheat oven to 325 degrees F. Take 12 peaches (24 halves) and place them in a large stock pot. Cover them with Balsamic Pickling Liquid and let set, unrefrigerated, for 4-6 hours. Take the remaining peaches and line them face-up on 2 large baking sheets. Drizzle with olive oil, sprinkle with salt, and bake them in the oven for 45 minutes. Set them out to cool. Chop red onions. In a large nonstick pan or wok, melt butter. Add the onions to the pan and heat until they are translucent and begin to brown slightly. Remove from pan and set aside.
To Make the Peach Gazpacho: Strain the tomatoes from the can, and set them aside. Strain out the pickling solution from the stock pot, so just the onions and peach halves remain. Add the baked peaches to the stock pot, along with the onions, lemon zest, tomatoes and 1 quart of stock. Stir to combine. Blend in a food processor until the mixture is dense but not too thick. If too thick, thin with stock and ice cubes. When soup is blended, it is ready to be served. Mince the mint and stir it in, reserving 10 leaves or so for garnish. Ladle into a bowl, top with a dollop of creme fraiche and a mint leaf.
Series: Kitchen Conspirators Episode: Santa Catalina Menu and Guest (Ep. 1: Part 1)